DAIRY FARMING DAIRYING. 580 



The results were quite satisfactory as to quality and quantity of milk. The average 

 for the Jerseys was 5.33 per cent and for the Guernseys 4.54 per cent of fat. The 

 average yield was 18.63 and 18.19 kg., respectively, per 1,000 kg. live weight, for 

 each day the cows were milked. The detailed records for 1 Jersey and 1 Holstein 

 are given for the period of lactation. 



Comparison of the Babcock test and the gravimetric method of estimating fat 

 in skim milk, E. H. FarkingTon ( Wisconsin Sta. Upt. 1396, pp. 138-143, figs. 2). — A 

 reprint from Bulletin 52 of the station (E. S. R., 8, p. 932). 



Table for rapid and safe determination of the dry matter in milk from the 

 specific gravity and fat by Fleischmann's formula, M. M. CKaandijk (Milch Ztg., 

 :f, ( 1897 i. No. 28, pp. 440-444). 



The alkaline tablet test of acidity in milk or cream, E. H. Farrington 

 ( Wisconsin Sta. Upt. 1896, pp. 144-155, figs. 3). — A reprint from Bulletin 52 of the 

 station (E. S. R., 8, p. 933). 



Detection of watered milk by the nitrate test, M. Riegler (Rep. Internat. 

 Falsi/., 1S97, No. 4: abs. in Milch Ztt/.. 26 (1897), Xo. 36, p. 574).— It is proposed to 

 detect the addition of water to milk by means of the test for nitrates on the suppo- 

 sition that milk contains no nitrates or nitrites. 



[This means was suggested several years ago by Richmond (E. S. R.. .">. p. till), who 

 afterwards found that when small doses of saltpeter were given to cows their milk 

 gave a strong reaction for nitrates. It was believed cows might take enough nitrates 

 in the drinking water on some farms to give the nitrate test in their milk. — Ed.] 



Plan for uniformity in methods of food control (Milch Ztg., 26 (1897), No. 38, 

 pp. GO.'), 606). — The methods proposed by the commission appointed at the instance 

 of the Imperial Health Office of Germany are given for the analysis of milk and 

 examination for adulterants, admixtures, preservatives, etc. 



The advantages of cooperative establishments for supplying milk to cities, 

 J. Siedkl ( Milch Ztg., 26 I 189? ), Nos. 34, pp. ■''■'■■'>. 536; 35, pp. 551, 552; 36, pp. 567-569). 



The creamery at Windsor Park, England (Milch Ztg., 26 | 1897 i, No. 34, pp. 536, 

 637, figs. 2). 



Murchland's milking machine (Milch Ztg., 26 (1891 \, No. 28, pp. 439, 440, fig. 1). 



Recent experiences with the Thistle milking machine, Weitzel-Laxgex 

 (Milch Ztg., 26 (1897), Nos. 27, pp. 425, 426; 32, pp. 504, 505). 



Microorganisms in the dairy industry, N. I.exdixex (Milch Ztg., 26 (1897), Xo. 

 29, pp. 455, 456). — A semi-popular article. 



The employment of commercial cultures in butter making, Dornic (Milch. 

 Ztg., 26 (1S97), Xo. 29, pp. 462, 463). — General remarks on the use. of the pure cul- 

 tures or starters put up commercially, and a few experiments iu their use. The 

 conclusion is reached that the use of these cultures should be confined to creameries 

 or dairies which make butter of poor or only fair quality. Creameries which already 

 make a product of uniformly high quality are advised not to adopt the commercial 

 cultures. 



Care of dairy utensils. R. A. PEARSON ( U. S. Dept. Ayr. Yearbook 1896, pp. 

 431-444). — This popular article deals with the necessity for cleanliness in successful 

 dairy work, the selection of dairy utensils, methods, appliances for cleaning and 

 sterilizing dairy utensils, the care and cleaning of dairy rooms or buildings, clothing 

 of operators, etc. In purchasing dairy utensils it is recommended to select only 

 such as can be easily cleaned. 



"Other things being equal, the more accessible the inside surface of an article for 

 dairy use the more valuable it is. Any having corners or parts which can not be 

 easily reached with water and a brush or cloth should be avoided. A vessel should 

 be discarded if it has sharp, angular corners, unless they are absolutely necessary, 

 for they require too much attention. All dairy utensils should be of hard material 

 and have smooth surfaces. Wooden pails should never be used for holding milk, as 

 in the surface of the wood there are numberless small pores and fissures. . . . 



